Blueberry Topped Lemon Cheesecake

This heart healthy delicious cheesecake consists of nutritious oats, almonds and olive oil for the crust and a light, very satisfying, luscious lemon filling. The lemons and blueberries in this recipe are a full of bioflavonoids that help strengthen blood vessels which improve circulation throughout the body. The Ricotta cheese contributes to a heart healthy ingredient as it is much lower in saturated fat and salt than many other cheeses, also it is an excellent source of calcium.

Crust:

3 tablespoons finely ground blanched almonds

1½ cups ground rolled oats

¼ cup Extra Virgin Olive Oil

1 teaspoon ground cinnamon

Cheesecake Filling:

3 tablespoons plain low-fat yogurt

3 tablespoons cornstarch

2 tablespoons honey

16 ounces ricotta part-skim cheese

2 lemons, juiced and grated zest of Or 2 tablespoons lemon juice (= 1 lemon)

1 egg white beaten

½ teaspoon almond extract

1 teaspoon vanilla extract

Topping:

2 cups blueberries, fresh or thawed frozen Mint leaves as garnish (optional)

Preheat oven to 325 F. In a blender or food processor, blend the oats until finely ground. Mix in the almonds, oil and cinnamon. Lightly grease a 9 inch spring-form pan or cake pan with wax paper on bottom. Press the mixture over the bottom of the pan, then bake 15 minutes, or until light brown.

Put all the filling ingredients in a blender. Process until smooth, pour over the crumb crust, and bake 35-40 minutes. Let cool in the pan.

Top with blueberries (2 cups). Serves 6 to 8.


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